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Recipe: Pumpkin Spice Protein Shake

19 Sep


I’ll admit, I semi jacked this recipe from Pinterest. With all the different pumpkin spice items popping up in grocery stores this time of year, it can get awfully disappointing to be vegan. Except that when you’re a vegan, you usually have the mad skills to use REAL ingredients like REAL pumpkin and spices, instead of artificial flavorings, to make ACTUAL FOOD. This recipe uses real pumpkin, protein powder, and soy milk, to up the protein count. It honestly has almost a pudding like taste, and feels more like a nice fall treat than a shake!

  • 1/2 cup canned or fresh cooked pumpkin
  • 1/2 frozen banana, small to medium size
  • 3/4 cup unsweetenen original soy milk
  • 1/2 scoop vanilla protein powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin spice blend (usually includes cloves, allspice, nutmeg and cinnamon)
  • pinch of ground ginger
  • more cinnamon to top with

Throw everything into the blender! If you like a thinner shake, use ice instead of banana. Top with more ground cinnamon or if you don’t give a darn, a little coconut whipped cream. This will also bring down the calorie count. One serving will give you about 19 grams of protein and is about 235 calories. Now bring on the sweater weather!


Recipe: Bourbon Tofu with Grilled Peaches

24 Mar

Spring has sprung, and the produce aisle is looking better than ever! Peaches, mangoes, and berries of all kind are on sale now, so stock up while the gettin’s good! I paired grilled peaches with a bourbon marinade I found in a Disney cookbook. I’ve been flipping through my old non veg cookbooks for inspirations and this one really stood out to me. It has a whole cup of Jack Daniels in it! Lets get marinatin’

  • 3/4 cup packed brown sugar
  • 1 cup Jack Daniels
  • 1 cup pineapple juice
  • 2/3 cup soy sauce
  • 4 cups of water

Whisk together the Jack and brown sugar in a bowl until the sugar has dissolved. Then add the pineapple juice and stir. Soy sauce, stir. Water, stir. Done. Drain, rinse, press your extra firm tofu. cut it in half and put in a container, covering it completely with the marinade. Cover and refrigerate for at least 24 hours.

When ready to eat, take out one of the tofu halves and cut into 4 pieces. Place on a baking tray lined with parchment paper, and bake at 375 for 20 minutes. Flip, pour on more marinade, and bake for another 15 minutes. If you want it a bit more firm you can cook it for another 20 minutes instead, totaling the baking time to 40 minutes.

While the tofu is baking for the last 15, heat up your griddle pan, grill, or in my case, George Foreman. Slice peach into 4 pieces, and grill them until they begin to caramelize and have nice grill marks. Put everything on a plate…and eat it. The juicy flavor of the peaches goes great with the subtle bourbon tang in the tofu. You can also grill the tofu if you have access to a grill, but I find the George Foreman isn’t so forgiving with squishy tofu.

You can also serve this up with some cinnamon baked apples, if peaches are not in season.

  • your favorite apple
  • sugar
  • cinnamon

Core and slice apples and throw them in a bowl. If you are not making this right away, squirt with a little lemon juice to prevent browning. Toss a 1 1/2 teaspoons of sugar for every apple, and sprinkle with as much cinnamon as you like. Stir to coat evenly. Bake in the oven along side the tofu for the last 15 minutes, or until they soften. I bake mine inside ramekins, so I can eat them right in the container they bake in!

Recipe: Spicy Baked Tofu with Tamari Asparagus

4 Mar

A few months ago, I bought a whole slew of cookbooks. I have made barely any of the recipes in them. I’ve been kind of just using them for the basis of other ideas, and for some tips. I wanted to try baked tofu, I’ve made tofu a few different ways already but never baked. I flipped through a few cookbooks, vegan and non, looking for a marinade recipe. I did not have a lot of the ingredients some called for, and did not feel like going to the store. So I made a marinade out of whatever the heck I had lying around that rounded good to me! Here we go!

  • 1 block of extra firm tofu, drained and pressed.
  • 2/3 c Worcestershire, make sure it’s vegan!
  • 1/3 c malt vinegar
  • 1/3 c coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/8 tsp chipotle chili pepper
  • good shake of crushed red pepper flakes

Whisk all the ingredients together in a deep bowl. Cut tofu width wise, into strips. You should get about ten. Place the tofu into the marinade, try to cover it the best you can. Let it soak for about 20-30 minutes, then flip. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Place marinated strips on sheet, and bake for 20 minutes. Remove from the oven to flip, and pour on the leftover marinade. If you want to make it a little sweet, sprinkle with brown sugar before returning to the oven. Bake for another 15 minutes. In the meantime…

For the Asparagus:

  • 2 tbsp olive oil
  • 2 tbsp tamari soy sauce, low sodium
  • 2-3 garlic cloves, diced
  • few good shakes of red chili flakes
  • 1 bunch asparagus, with the woody ends cut off

Heat olive oil in a large skillet, and toast the garlic and chili flakes for two minutes. Add tamari and asparagus and saute for about ten minutes, until tender. This is my becoming a weekly thing for me, it’s so tasty! Courtesy of Bitchin Kitchen of course.

I paired these recipes with some cheesy smashed potatoes. You might be thinking this is a lot of sodium for one meal. Well you’re probably right but do I look like I care?! It’s tofu and greens!

Recipe: Creamy Potato and Broccoli Casserole

19 Feb

I’ve noticed that most recipes that include broccoli, involve it being smothered in some kind of cheesy, creamy sauce. This is one of those times. Lets get cooking.

  • 5 medium size potatoes, washed and peeled
  • 1 head of broccoli
  • 1/4c earth balance
  • 3 tbsp flour
  • 2 1/2 c soy milk
  • salt and pepper to taste
  • 2 cloves garlic, chopped
  • breadcrumbs and nutritional yeast to top

Preheat oven to 350. Start the sauce first, by melting butter on medium heat, and whisking in the flour. Whisk until combined, then add milk and S+P. Whisk the sauce frequently until it boils, then remove from heat.

Slice potatoes thin, I used a mandolin to get them to all be uniform in size. Spray a casserole dish down with cooking spray, and line the bottom with a layer of potatoes. Top with broccoli florets, sprinkle in the garlic, and ladle on some sauce. Repeat until out of potatoes, and top with the rest of the sauce. Coat the top of the dish with breadcrumbs and nutritional yeast. Place on the center rack of the oven and bake for 40 minutes, or until potatoes are cooked through.

This will satisfy that creamy craving in a flash. You’d never know there is no real cream in this dish! Feed it to your unsuspecting omni friends and laugh behind their backs, fun times!

Recipe: Underdog Brussel Sprouts

2 Feb

For the entire month of February, I challenged myself to eat a green veggie a day. This is supposed to open me up to different vegetables that I’ve never tried. For the first day, I went with the Brussel Sprout. I have honestly NEVER eaten them because they have always been touted as smelly and nasty by groaning children at dinner tables across the country. Not this way! I followed Nadia G’s recipe from her Underdog Vegetables clip on Youtube. These are some sweet roasted Brussels, coated in garlic and salty goodness.

  • 7-10 Brussel Sprouts
  • 2-3 cloves garlic
  • coarse salt
  • olive oil

Preheat your oven to 400 degrees. Cut the sprouts in half length wise, and throw ’em in a casserole dish. Coat with olive oil and sprinkle liberally with salt. Mix it well and shake the dish so the sprouts are in an even ish layer. It doesn’t have to be perfect. Toss it in the oven for ten minutes.

*tip: To get them extra tender and caramelized, cook for 25 minutes, then an additional 10 once garlic is added. Will look burnt but the insides will be perfection!

In the meantime, chop your garlic. I bought this garlic chopping gadget, that you roll on the counter and it chops it all up. It works great BUT you still get garlic-y hands trying to get the garlic out of the crevices of the roller. Once it’s all chopped up and the sprouts are out of the oven, mix in the garlic and put it back in the oven for five more minutes.

And that’s it! They’re done! The leaves on the outside should be crispy, the insides tender and sweet. The taste almost reminds me of Broccoli. I had this along side one of my curry tofu pot pies. I wasn’t even able to finish them all, they were pretty filling! Enjoy!!

Raw Mock Chicken Salad and Roma Tomato Avocado Side Salad

15 Dec

Last night I made the mock Chicken Salad ahead of time, to let the ingredients “marry” in the fridge. I used a recipe I found on, but tweaked it a little.

Mock Chicken Salad

1/2 cup sunflower seeds, soaked 3 hours
1/2 cup cashews, soaked 3 hours
2″ piece cucumber
1 tablespoon chopped onion
1/2 celery stick
1/4 cup pecans pieces
1 teaspoon dill
1/4 teaspoon curry powder
1/2 teaspoon salt
Juice from 1/2 lemon
lots of ground black pepper
1/2 carrot, optional

Instead of adding the optional carrot, I mixed in a handful of raisins and 1/4 of an apple, chopped. Everything else gets thrown into the food processor and blended until a chunky consistency. Then fold in the raisins and apples. I also like to keep it in the fridge overnight because the blade from the food processor tends to heat up things, and hot chicken salad doesn’t sound very appetizing.

I had gone to 14 Carrot Whole Foods, a health food store in Lexington, SC a couple nights earlier. They offer many different raw options for take home and even a few at their fresh deli. They sell in their chilled aisle a few different kinds of flax seed “breads”, and I went with an onion flax bread. I should have tried the regular flax bread they had because it had a softer appearance. The onion bread was a little too crunchy and broke in half when I pushed the top of the sandwich on.

It really does taste like chicken-less chicken salad, but the apples help the texture. The dill is the star of the show, and the raisins bring a little sweetness to this savory dish. I topped it with sliced roma tomatoes, bibb lettuce, and avocado slices.

I had some left over tomato slices and avocado, so not being one to waste, I made a little side salad out of it. I topped it with some leftover corn jicama salad from Good Life., and seasoned with salt and pepper. Gotta say, I think I liked the salad more than my main course! It was crisp, fresh and tasty.

The recipe makes enough mixture for probably 3-4 sandwiches of this size. It actually turned out to be a lot of food and I have a whole half a sandwich left on my plate. This would even be perfect in a lettuce or cabbage leaf if you don’t want the “bread”. I will probably continue to make this even when I’m done doing raw, it’d be a perfect summer picnic sandwich.